title: Age-related variations of appetite sensations of fullness and satisfaction with different dietary energy densities in a large, free-living sample of Japanese adults.
abstract: BACKGROUND
  The effective energy density (ED) diet model for customized meal plans has not been adequately explored, and the specific differences in appetite sensation among age groups remain unclear.
  
  
  METHODS
  A randomized, crossover study was conducted in 2010 to examine the effects of lunches with different dietary EDs on sensory properties across age groups.
  
  
  METHODS
  In this experiment, 276 healthy Japanese subjects aged 22 to 59 years consumed packed lunches over six sessions. Using the control meal (150 g cooked rice, sautéed beef menu containing 40 g raw beef, and 240 g vegetable) as a reference, a high-meat/low-rice meal, a low-vegetable meal, a medium-fat/low-vegetable meal, a high-fat meal, and a high-fat/low-vegetable meal were served as modified test meals with varying macronutrient distribution and ED.
  
  
  METHODS
  Subjective levels of fullness and satisfaction were assessed over time by visual analogue scale ratings.
  
  
  METHODS
  Data were analyzed using analysis of variance with body mass index as a covariate followed by Bonferroni post hoc tests.
  
  
  RESULTS
  Meals with high vegetable content resulted in greater fullness and satisfaction than meals with low vegetable content, regardless of the diner's age. Particularly among the 500-kcal low-ED meals, a high-meat meal resulted in greater fullness and satisfaction than a medium-fat/low-vegetable meal among participants aged 30 to 40 years. Postprandial fullness was significantly higher with control meal than with high-meat meal among participants aged 40 to 50 years.
  
  
  CONCLUSIONS
  This study indicated that high vegetable content in the low-ED diet model provided sufficient fullness and satisfaction despite the low energy content and increased rice content is more effective for satiety than increased meat content for Japanese adults aged around 40 years.
authors.affiliation: Institute of Health Biosciences, University of Tokushima Graduate School, Tokushima, Japan.
authors.forename: Bei
authors.initials: B
authors.lastname: Zhou
authors.forename: Hisami
authors.initials: H
authors.lastname: Yamanaka-Okumura
authors.forename: Chisaki
authors.initials: C
authors.lastname: Adachi
authors.forename: Yuka
authors.initials: Y
authors.lastname: Kawakami
authors.forename: Hiromi
authors.initials: H
authors.lastname: Inaba
authors.forename: Yuka
authors.initials: Y
authors.lastname: Mori
authors.forename: Takafumi
authors.initials: T
authors.lastname: Katayama
authors.forename: Eiji
authors.initials: E
authors.lastname: Takeda
mesh_terms: D000328:Adult; D000375:Aging / Q000502:physiology*; D001066:Appetite / Q000502:physiology*; D018592:Cross-Over Studies; D004032:Diet; D002149:Energy Intake; D006801:Humans; D007564:Japan; D062409:Lunch; D008875:Middle Aged; D010549:Personal Satisfaction; D012527:Satiation / Q000502:physiology*; D012677:Sensation / Q000502:physiology*; D014675:Vegetables
keywords: Age; Energy density; Fullness; Nutritional balance; Satisfaction